Sergio Salinas
Director Of Operations
Fort Worth,Texas
Summary
Dynamic and motivated professional with 20 years of experience with a proven record of generating and building relationships, managing projects from concept to completion, designing business strategies, and coaching individuals to success. Skilled in building cross-functional teams, customer service, demonstrating exceptional communication skills, and making critical decisions during challenges. Adaptable and transformational leader with an ability to work independently, creating effective initiatives, and developing new business opportunities that further establish organizational goals.
Overview
22
22
years of professional experience
9
9
years of post-secondary education
1
1
Language
Work History
Director of Operations
Keller ISD
Keller, TX
10.2013 - Current
- Communicate strategies and end results with upper Management
- Defined, implemented and revised operational policies and guidelines.
- Oversaw day-to-day production activities in accordance with business objectives.
- Oversee 5 salaried Managers, 42 campuses Managers and 230 employees in food production, training and food presentation
- Implemented business strategies, increasing revenue and effectively targeting new markets.
- Supervised production workers to determine problematic areas and implement solutions for optimized production.
- Analyzed information regarding current production, future needs and costs.
- Monitored incoming contracts and service agreements for correct pricing and information.
- Introduced higher standards for customer service and increased efficiency by streamlining operations.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
Executive Banquet Chef
Texas Christian University
Fort Worth, TX
08.2008 - 10.2013
- Started out hourly then moved into Management
- Created and Developed menus and concepts for Catering, Sport and Leisure Suites, Retail, Cafés, National Catering Guide
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Developed four tier catering guides to meet customers budgetary needs
- Managed labor, food cost, inventory and purchasing
- Traveled the southern region in the Traveling Chef Program
- Managed food operations and catering guides for Sport and Leisure suites
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
Lead
Applebee’s Grill + Bar
Fort Worth, TX
03.2002 - 06.2004
- Line cook, prep, food expeditor, waiter and Corporate Trainer
- Traveled around the Dallas/Fort Worth opening and training staff
- Coached team members in techniques necessary to complete job tasks.
- Participated in cross-functional team-building activities.
- Mentored newly hired employees on operating equipment and safety and developed training manual to use for reference.
- Continuously checked products for quality assurance according to strict guidelines.
Banquet Cook
Marriott International, Inc
Austin, TX
07.2004 - 05.2006
- Hot and Cold prep in Banquet Kitchen
- Worked hand on hand with the Executive Banque Chef
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Regularly prepared food for 15-1,200 guests
- Line Cook at Rojo Red (property restaurant)
- Action station attendant
Sous Chef
Gunsmoke Grill and Saloon
Fort Worth, TX
03.2002 - 07.2004
- 41/2 star fine dining restaurant
- Hot prep/line cook
- Prepared in house desserts
- Top restaurant in Fort worth and in Texas
- Assisted with plate and menu designs
- Planned and directed high-volume food preparation in fast-paced environment.
- Acted as head chef when required to maintain continuity of service and quality.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
Lead Line Cook
Central Market HEB
Austin , Texas
03.2007 - 07.2008
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- • Prepared all recipes in production kitchen for the Chef’s Case heat and serve area
- Assisted with creating recipes and developing featured plates in the Cafe
Education
MBA - Data Analytics
Texas A&M University - Corpus Christi
Corpus Christi, TX 05.2020 - Current
BBA - Finance
The University of Texas At Arlington
Arlington, TX 08.2016 - 12.2019
A.A. -
Tarrant County College
Fort Worth, TX 08.2014 - 05.2016
A.A.S - Culinary Arts
Texas Culinary Academy Le Cordon Bleu
Austin, TX 10.2006 - 04.2008
Skills
Contract Negotiation
Budgeting
Procurement
Vendor relations
Purchasing
Excellent Communication
Teamwork and Collaboration
Analytical and Critical Thinking
Planning and Coordination
Pricing structures
Training and Development
Multitasking Abilities
G-Suite
Occupational safety
Training and mentoring
Team Building
Timeline
MBA - Data Analytics
Texas A&M University - Corpus Christi
05.2020 - Current
BBA - Finance
The University of Texas At Arlington
08.2016 - 12.2019
A.A. -
Tarrant County College
08.2014 - 05.2016
Director of Operations
Keller ISD
10.2013 - Current
Executive Banquet Chef
Texas Christian University
08.2008 - 10.2013
Lead Line Cook
Central Market HEB
03.2007 - 07.2008
A.A.S - Culinary Arts
Texas Culinary Academy Le Cordon Bleu
10.2006 - 04.2008
Banquet Cook
Marriott International, Inc
07.2004 - 05.2006
Lead
Applebee’s Grill + Bar
03.2002 - 06.2004
Sous Chef
Gunsmoke Grill and Saloon
03.2002 - 07.2004